Thai Coconut Curry with White Fish

Coconut broth, crisp-tender vegetables, and gently cooked white fish make a bright Thai-inspired curry for jasmine rice.

50 min

4 servings

Ingredients

1 1/2 cups jasmine rice

2 1/4 cups water

1 1/2 lb firm white fish fillets, such as snapper, cut into 1 1/2-inch chunks

1 tsp kosher salt

2 tbsp neutral oil

2 tbsp Thai red curry paste, divided

1 medium shallot, thinly sliced

3 garlic cloves, minced

1 (13.5 oz) can full-fat coconut milk

1 cup low-sodium fish stock

1 red bell pepper, thinly sliced

8 oz green beans, trimmed and halved

1 tbsp fish sauce

1 tsp light brown sugar

1 lime

1/2 cup Thai basil leaves, loosely packed

Small lidded saucepan · Wide skillet · Instant-read thermometer · Fine grater

Protect the fish

Add fish after the vegetables soften and keep the broth at a gentle simmer; vigorous bubbling can break the chunks.

Adjust the heat

Start with less curry paste for a milder broth, then stir in the reserved paste after tasting.

01. Rinse rice, add the measured water, bring to a boil, cover, and cook on low until tender.

02. Pat the fish dry, salt evenly, and keep chilled while preparing the vegetables.

03. Slice shallot and pepper, halve beans, mince garlic, and ready lime and basil.

04. Bloom curry paste in warm oil, then soften shallot and garlic without browning.

05. Whisk in coconut milk, fish stock, fish sauce, and sugar; taste and adjust the remaining paste for heat.

06. Simmer green beans and pepper until bright and crisp-tender.

07. Add fish in one layer and simmer gently until opaque and the thickest piece reaches 145 F.

08. Turn off the heat; fold in lime juice and Thai basil, then taste for brightness.

09. Fluff the rice and serve it beside the hot fish curry and vegetables.